CEBES™ NH

Product description

CEBES™ NH is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. CEBES™ NH is AAK’s response to a CBS solution without hydrogenation. CEBES™ NH meets any type of application
within the confectionery industry. CEBES™ NH is recommended primarily for compound coatings, couvertures and
moulded products, but this fat is also suitable as a non-hydrogenated, hard filling with excellent meltdown properties.
CEBES™ NH is a non-temper fat based on lauric fats providing excellent gloss and a very pleasant and fast meltdown. CEBES™ NH solidifies very quickly when cooled at the recommended temperature which should be about 5°C at the inlet of the cooling tunnel and 1-2°C above dew point at the outlet of the cooling tunnel. Advantages: CEBES™ NH can be used in a wide range of applications due to the high flexibility of CEBES™ NH in recipes, Fast setting and meltdown is achieved, No tempering is needed, As CEBES™ NH is based on non-hydrogenated raw materials it can be labelled as ”vegetable fat”.
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Specifications

Origin Nepal
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